Rocky Road Cheesecake

This is hands down my best chocolate cheesecake recipe that’s just been dressed up for a rocky road fix. It’s creamy in body and covered in melted chocolate and topped with mini marshmallows and salted almonds – it’s my favorite chocolate cheesecake to date. The cheesecake body reminds me of hot chocolate in flavor but then the marshmallows and almonds hit and its all rocky road, baby!

Rocky Road Cheesecake

 

If you noticed last week, I posted only once. Once –very unlike me, but I was on deadline with a project and last week was crunch time. Now that I’m done with it, I’m holding my breath it’s accepted.

While I’m holding my breath, I can at least get back to a regular posting schedule. So yes, I will be back on schedule with posting 3-4 times this week. That said, enough chattering from me, I need to get baking.

See you Tuesday!

A few notes:

  • This is my very best chocolate cheesecake recipe that can easily be adapted for a variety of flavors like a turtle cheesecake or S’mores and many others.
  • I used a 3×6 inch pan since I like my cheesecakes tall, but a more traditional 2×8 inch pan will work just fine. If you are using a 2×8 inch pan decrease the bake time to 25-30 minutes.
  • For the chocolate portion you can change out the ratio to suit your taste. I went heavy on the dark chocolate as that’s my preference.
  • For the almond portion, I used Blue Diamond’s Salted Roasted Almonds for the added saltiness which gives the top sweet and salty combo

Rocky Road Cheesecake

Preparation: Heat oven to 350 degree F.

Ingredients:

Crust

  • 14 Oreos, crushed
  • 3 tablespoons butter, melted

Cheesecake

  • 10 oz. dark chocolate
  • 4 oz. semi-sweet chocolate
  • 16 oz. cream cheese, softened
  • 1 ¼ cup sugar
  • ¾ cups sour cream
  • 3 eggs

Topping

  • 4oz. chocolate, melted
  • ¾ cup mini marshmallow
  • ½ cup Blue Diamond Salted and Roasted Almonds, coarsely chopped

Instructions:

To make crust:

  1. Crush Oreos to a fine crumb in a food processor or place Oreos in a Ziploc bag and use a rolling pin to roll over and crush. Combine crushed Oreos and melted butter and mix to combine.
  2. Press Oreo mixture into bottom of pan. Place pan in oven and bake at 350 degrees F for 10 minutes. Remove from oven and set aside.

To make cheesecake:

  1. Place both chocolates in a heat proof bowl over simmering water and stir constantly until chocolate is melted; set aside.
  2. Place cream cheese and sugar in a stand mixer bowl fitted with a paddle attachment and cream on medium speed. Add in sour cream and beat to combine. Add in eggs and beat until combined. Turn mixer to low and gradually add in chocolate beat until combined.
  3. Pour cheesecake mixture over Oreo crust and bake at 350 degrees F for 40-45 minutes (25-30 minutes for an 8 inch pan). Center should slightly jiggle when pan is tapped. Allow cheesecake to cool for completely. Cheesecake will slightly fall once cooled.

To finish with topping:

  1. Pour melted chocolate on top then sprinkle almonds and marshmallows on top of chocolate.

Comments

  1. says

    Absolutely Beautiful!!!!
    This cheesecake looks delicious beyond words and the way you have described its texture… I am sooooo Drooling….

    Gorgeous pictures as well!!

    Wishing you all the best for your project.

    Reply

  2. linda says

    you had me @ oreo crust! that is my all time fav crust & i love baking small & high cheesecakes as well…
    cannot wait to try my hand @ this recipe!
    do you ever use water baths when baking?
    your blog is truly elegant & your photography stunning & your presentation amazing! i enjoy bakersroyale so very much! thank you!

    Reply

  3. says

    I am 100% trying that dessert with quark as a cream cheese substitute. It’s hard to find good philli creamcheese in Europe. Looks delish. Thanks for posting the great recipe.

    Reply

  4. says

    I love the mood you’ve set, and the cheesecake looks divine. I’m assuming the pan is not a springform, though, is it terribly difficult to remove the cake from the pan? I have a 3×6 and would like to give this a shot.

    Reply

  5. says

    Naomi, I have yet to bake a successful chocolate cheese cake (of any kind!) so this is awe-inspiring-greatness! Truly decadent and gorgeous photos… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration…

    Reply

  6. says

    Oooo, I wonder how this would taste with homemade marshmallow cream on top instead of the mini-marshmallows. I’d have to 86 the nuts, too…so it would be a “Smooth, Sticky Road Cheesecake” instead of a rocky one haha. It looks amazing.

    Reply

  7. says

    This cheesecake looks absolutely delicious! I just made some rocky road brownies this week and I’m not obsessed with anything rocky road, I need to try this! So happy I found your blog :)

    Reply

  8. Ela says

    How do you take out a whole cheese cake out of the pan in one piece? How do you prepare your pan for this?

    Reply

  9. Linn says

    Lovely! I just made (and ate) this one. Pretty “stodgy” but OH so good! Added some pistachios to the topping and it was great! THANKS A LOT for an awesome blog!:)

    Love from Sweden

    Reply

  10. says

    left the 8 inch pie in for 45 minutes and it was still undercooked and i followed the directions to the letter. it was a shame because of the expensive ingredients that i wasted because of the fear of eating it with 3 eggs in it that may not have been completely cooked. did you get the time wrong because an 8 inch is thicker than a 9 inch and by all accounts should take longer to bake than the 9 inch.

    Reply

    • Daniel Lindsey replied: — October 15th, 2014 @ 5:50 pm

      I ate the batter!! I think I’ll be fine.

      Reply

  11. Alice says

    I am very confused. I made this cake and followed the recipe exactly step by step, and ended up with a heap of melted chocolate. It is like lava, and not a cake at all. Why did this happen?

    Reply

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